Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
461
Calories
34g
Protein
31g
Fat
13g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 2 to 3 pound chicken, cut into serving pieces
- 1/4 cup white vinegar
- 3 cloves garlic, crushed
- 1/2 cup water
- 1 12-ounce can coconut milk
- 1 tablespoon salt
- 1/4 teaspoon pepper
- =
Directions
1
In a saucepan, combine all ingredients. Bring to a boil and simmer about 20 minutes until practically all the liquid has evaporated and a thick sauce remains. Serve hot.
Recipe sourced from
fandom